3 Reviews

Super easy. I will be serving it atop some vegan "burgers" tomorrow for lunch. My shallot was SUPER strong and I only used 1/2 of a bulb (thankfully). Next time I will add a splash of vinegar and use green onions instead of shallots. Thanks for posting! Made for ZWT8 for Team Jammin Jazzberries for AUS/NZ.

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JanuaryBride August 08, 2012

I am not sure that I would call this a salsa, but whatever you call it, I am certainly making this again soon. I served it on Chipotle Bean Burgers and it meshed with those flavors so well, while adding a nice crunch. I think it is the mustard dill spicing that really makes this special. Keeps well too. (OK, for 48 hours anyway, which is how long our batch lasted).

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alvinakatz August 05, 2012

Easy ro make and healthy too. A good no-cook recipe. I liked the tang of the lemon and mustard with the crunch of the beetroots. Reviewed for ZWT8 visit to Australia and New Zealand. Photo also to be posted

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**Jubes** August 04, 2012
Beet Salsa